Mushroom-cheese spaetzle
easy
30 mins
30 mins
Ingredients
- 300 g dried egg spaetzle
- 7-10 Tbsp Salt
- 1 (approx. 600 g) small head pointed cabbage
- 500 g white mushrooms
- 60 g Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1/8 l Vegetable broth (instant)
- 150 g Fresh cream
- 200 g grated medieval Gouda cheese
- 2 medium-sized onions
- 7-10 Tbsp Grease
Directions
- 1
Put the spaetzle in plenty of boiling salted water and cook for about 16 minutes. Stir occasionally. In the meantime clean, wash and cut the pointed cabbage into strips. Clean and halve the mushrooms. Heat 20 g fat in a frying pan, add cabbage and steam for about 5 minutes while turning over high heat.
- 2
Season with salt, pepper and nutmeg and remove from the pan. Heat 25 g fat in a frying pan, fry the mushrooms lightly while turning and deglaze with stock. Bring to the boil, remove from the heat and stir in crème fraîche. Season with salt and pepper. Pour spaetzle onto a sieve and drain well. Put half of the spaetzle into 4 greased, ovenproof moulds and sprinkle with 100 g cheese. On top of each of them add steamed pointed cabbage and mushrooms with cream sauce. Spread the rest of the spaetzle on top and sprinkle with 100 g cheese. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. In the meantime, peel onions and cut into fine rings.
- 3
Put half of the spaetzle into 4 greased, ovenproof moulds and sprinkle with 100 g cheese. On top of each of them add steamed pointed cabbage and mushrooms with cream sauce. Spread the rest of the spaetzle on top and sprinkle with 100 g cheese. Gratinate in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. In the meantime, peel onions and cut into fine rings. Heat 15 g fat in a frying pan and fry the onions until golden brown. Put the onions on the finished spaetzle and serve immediately
Nutrition Facts
740 kcal
61 g
42 g
35 g
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